Low Calorie Edible Chocolate Chip Cookie Dough Recipes
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.
Provided by Lauraalex
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 15m
Yield 36
Number Of Ingredients 10
Steps:
- Mix butter, milk, and vanilla extract together in a large bowl.
- Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
- Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g
LOW CALORIE EDIBLE CHOCOLATE CHIP COOKIE DOUGH
If you love cookie dough, like to eat it raw, and are looking to cut out a few calories while still enjoying your favorite treat this recipe is for you! After searching high and low for this recipe I ended up making it myself. For only half the calories of regular recipes this is a tasty while still diet-friendly treat. Yum! I like to divide the whole recipe into portions, like 8 portions for 340 calories each. Or make only 1/4 batch and divide it in two which keeps me from eating the whole batch!
Provided by tawny9753
Categories Dessert
Time 5m
Yield 48 cookie portions, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, applesauce, sugar substitute, brown sugar, meringue powder, and water until well blended.
- Add salt and flour and stir until all flour is incorporated.
- Stir in chocolate chips.
- Divide into portions, make truffles, or start eating!
Nutrition Facts : Calories 419.3, Fat 12.6, SaturatedFat 7.5, Cholesterol 15.2, Sodium 193.5, Carbohydrate 74.5, Fiber 2.4, Sugar 41.9, Protein 5.2
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 3 cups
Number Of Ingredients 7
Steps:
- Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
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- Option 1, Microwave: Place the flour in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until the flour reaches at least 160 degrees F when checked in the center with an instant read thermometer. OR, cook via Option 2, Oven: Place a rack in the center of your oven and preheat to 350 degrees F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160 degrees F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Via either method: Let the flour cool completely to room temperature, about 30 minutes.
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